Stuffed Courgette Boats

This dish is perfect for summer barbecues. It's simple and doesn't require a whole lot of ingredients. The courgettes can be either baked or grilled on the BBQ. They're delicious and full of flavour!



2 courgettes, sliced in half lengthwise
1/2 red onion
Handful of cherry tomatoes
Tomato paste
1/2 bell pepper
Fresh Basil leaves

Ricotta cheese
1/2 block of tofu (approximately. 200 gr.)
1/2 cup cashews
3 tbsp oil
2 tbsp nutritional yeast
1 garlic clove
1 tsp chili powder or sriracha
1/2 lemon squeezed
3-4 large basil leaves or 1 tsp dried

Slice the courgettes into two halves, remove most of the filling from the middle bit with a spoon. Cover the courgette halves with tomato paste, about 1 - 2 tbsp per half. Slice the red onion and bell pepper thinly and the cherry tomatoes in half. Divide equally to all courgettes. Mix together in a blender or food processor all ingredients for the ricotta style cheese. Smear the cheese onto the courgette slices and then sprinkle some fresh basil leaves over. Bake in oven at 180 degrees for 20 - 25 min or until the courgettes are soft but not mushy.